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–+ servings

Hatch Green Chile Cornbread

Carne Diem Culinary
Green chile cornbread is always a staple at our BBQ cookout. Perfectly cooked skillet cornbread combined with flavorful cumin and Hatch green chiles make for a perfect BBQ side dish.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Side Dish
Cuisine American Southeast, BBQ
Servings 8 people
Calories 623 kcal

Equipment

  • Cast Iron Skillet
  • Mixer

Ingredients
  

  • 3 Cups Flour
  • 2 Cups Cornmeal
  • 2 Tab Baking Powder
  • 2 Green Chiles Diced. Preferably Hatch
  • 1 Tab Salt
  • 2 Tab Cumin Seeds Toasted
  • 2 Tab Chives or Green Onions Finely diced
  • 1 tea Cayenne
  • 8 Tab Butter Softened - room temperature
  • 1 Cup Sugar
  • 2 Eggs Beaten
  • 2 Cups Buttermilk
  • 4 Ears of Corn

Instructions
 

  • After shucking the corn and cutting the corn kernels into a bowl, dice the green chiles.
  • Heat a small skillet over medium heat. Toast the cumin until fragrant, but be carful not to burn it. After toasting, place in a bowl for a few minutes to cool then lightly crush with the back of a spoon or a mortar and pestle.
  • In a large bowl, combine the flour, cornmeal, baking powder, salt, toasted cumin seeds, cinnamon, cayenne, and chives or green onions. Mix well to combine, then stir in the diced chiles.
  • Add the softened butter and sugar to the bowl of a stand mixer or use a hand held mixer. Cream the butter and sugar until light and fluffy.
  • One at a time, add the eggs. Blend well to combine, then stir in the buttermilk.
  • Combine the wet and dry ingredients until evenly combined, then stir in the corn kernels.
  • Preheat your smoker or oven to 450 degrees. Grease a cast iron skillet with canola oil or another neutral cooking oil. Add the batter to the pan and smooth it out so that is is even and reaches the edges of the pan.
  • Bake the cornbread for 30-40 minutes, until it is golden and you can cleanly place a toothpick into the center of the cornbread.
  • Remove from the oven and rest at room temp for 10 minutes. Flip the cornbread out of the pan onto a cutting board. Slice and serve warm.

Nutrition

Calories: 623kcalCarbohydrates: 104gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 1418mgPotassium: 435mgFiber: 7gSugar: 32gVitamin A: 748IUVitamin C: 5mgCalcium: 281mgIron: 5mg
Keyword BBQ, Bread, buttermilk, Cornbread, cornmeal, cumin, Hatch Chiles
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